Materials
eel, green onion, ginger, garlic, millet pepper, cooking wine, soy sauce, sugar, salt
Practice
1, eel head and tail fin clipping to remove viscera washed.
2. Boil water in a pot, put the eel in a blistering boil for about 30 seconds, wash off the mucus, and chop it up.
3, start a frying pan, put onion, ginger, garlic, millet pepper burst incense, turn the heat into the eel pieces stir fry.
4, put cooking wine, old soy sauce, add boiling water did not exceed the fish pieces, turn to medium-low heat and simmer for about 20 minutes.
5, adjust the appropriate amount of salt, sugar, turn the fire collect thick soup, sprinkle with minced green onion can be.
Braised eel practice two
Materials
Eel 300 grams, 2 slices of flatfish, 3 mushrooms, 300 grams of cabbage, 20 grams of green onion, 20 grams of garlic, 300 weeks of soup, 3 tablespoons of groundnut powder, 1 tsp. pepper, 1/2 tbsp. vinegar, 1 tbsp. powder, 1 tbsp. rice wine, scallions, a little bit, a little bit of minced ginger, red lees, 2 tablespoons, sugar 1 tbsp, 1 tbsp soy sauce, 1 egg
How to make it
1. Wash the freshly processed eel, cut it into 3cm strips and put them in a container, then add the rice wine, green onion, minced ginger, red bean paste, sugar, soy sauce, and egg and marinate for about 30 minutes.
2. Wash the shiitake mushrooms, remove the tips and cut them into slices; wash the cabbage, cut it into pairs and set aside.
3. Coat the eel in recipe 1 with a thin layer of groundnut flour and set aside.
4. Heat a wok, pour in a proper amount of oil and heat it up to 170℃, then put in the eel of Method 3 and fry it for about 3 minutes, then turn up the heat and fry it briefly, then lift it up and drain the oil.
5. Put the flatfish into the frying pan of Method 4 and fry for about 30 seconds, then remove and drain.
6. Heat a frying pan, add a little oil, shallots and garlic, then add the mushrooms from recipe 5, add the cabbage, stock and flatfish from recipe 2 and simmer for about 10 minutes, then add the eel crisps and cook over low heat for 5 minutes.
7. Add pepper and vinegar and stir well before serving, then add water to thicken the sauce and garnish with parsley.